Roasted Garden Tomato Soup With Garlic Croutons

4 lbs tomatoes (I use roma)

6 cloves garlic, do not peal

4 TBS good olive oil

sea salt, good pinch


1 large onion, chopped

1/2 tsp dried oregano

2 tsp sugar

2 TBS butter

3 cups chicken stock

1/2 cup heavy cream ( I use 1/2 cup cream cheese, cut into small chunks and a couple of TBS heavy cream)

Garlic croutons, recipe follows

Preheat oven to 350 degrees. Cut tomatoes in half and place in a single layer on a large rimmed baking sheet. Add garlic cloves. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 1 hour and cool. Peel garlic.

In a large dutch oven, heat 1 TBS and butter over medium heat. Add onions, oregano and sugar. Cook for 5 minutes until onions are translucent. 

Add tomatoes, garlic and stock. Simmer for 30 minutes. Remove from heat and using an emulsifying blender, blend until smooth OR bled in batches in a blender. Pour liquid through a sieve and discard any solid pieces.

Put liquid back in the dutch oven and reheat. When soup is hot add heavy cream and stir until blended.

If you are adding cream cheese, stir over heat until melted and then add heavy cream.

Ladle into bowl, shave Parmesan cheese over the soup and add croutons.

Homemade Croutons:

Preheat oven to 400 degrees.

I always keep crusty bread in the freezer. When a loaf gets a little old, I make croutons. If you have a fresh loaf, leave it out to get a little stale. One or two day old bread from the grocer's is perfect!

Cube bread and put it on a large rimmed baking sheet.

Drizzle olive oil (or melted butter, or both) over bread cubes. Sprinkle with garlic salt and herbs of your choice. I sprinkled on a very light dash of Tuscan herbs.

Bake for about 20 minutes, turning once until they are golden brown. Cooking time depends on the denseness and freshness of the bread. Watch your croutons closely, I always seem to burn mine!